Stuffed Summer Squash

This sausage stuffed summer squash is topped with a little Parmesan cheese.

What You'll Need

4 medium yellow squash

4 ounces fresh sausage

1 medium onion, chopped

Salt and pepper, to taste

2 slices fresh bread, crumbled

Seasoned salt, to taste

2 to 3 tablespoons Parmesan cheese

How to Make It

1. Boil squash whole until just tender; about 6 minutes. Drain and carefully split the squash lengthwise. Using a spoon, scoop out pulp, taking care not to break the outer shells.

2. Set pulp aside. Place squash shells in a baking dish.

3. In a skillet over medium-high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry.

4. Stuff squash shells with the sausage mixture and sprinkle with Parmesan cheese; bake at 375° for 15 to 20 minutes, or until hot and browned.

Nutritional Guidelines (per serving)

Calories

73

Total Fat

4 g

Saturated Fat

1 g

Unsaturated Fat

2 g

Cholesterol

10 mg

Sodium

236 mg

Carbohydrates

7 g

Dietary Fiber

1 g

Protein

4 g

(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)

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